Carolina Kitchen: Warm fingerling potato salad

Carolina Kitchen: Warm Fingerling Potato Salad (Photo credit: WLOS Staff)

by Corner Kitchen, Chef Josh Weeks


  • 3 pounds of fingerling potatoes (sliced)
  • 1/4 cup apple cider vinegar
  • 1/4 cup whole grain mustard
  • 1/4 cup chopped chives
  • 3 tablespoons truffle oil
  • Salt and pepper to taste


  1. Slice the fingerling potatoes into coin-like shapes.
  2. Place in a medium pot, submerge with salted water and cook until tender.
  3. Strain off the water and place the potatoes in a mixing bowl while still warm.
  4. Add in the rest of the ingredients and toss until fully incorporated.
  5. Adjust flavors as needed.